The batter will need to be scooped, not rolled. It will be much thinner than typical cookie dough, but don’t be alarmed by this! To make this step as easy as possible, I like to use a lightly greased 1/4 cup measuring spoon to scoop up the cookie dough.

Make sure you leave a good inch in between each mound of cookie dough – they spread!

Do not skip the salt and vanilla! These cookies are very chocolate heavy; the salt and vanilla help balance everything out.

These cookies must – I repeat – MUST cool completely on the tray. I usually leave the room for a good 20 minutes before I even think about sneaking one off the tray.

Don’t they just look fabulous?

Dare you to try eating only one. #impossible

If you try this recipe, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day.

Instructions

Preheat oven to 300 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray, and set aside.

In a medium-sized bowl whisk together the flour, cocoa powder, baking powder, and salt; set aside.

In a large, microwave safe bowl, combine the chocolate chips and butter. Heat them in the microwave on low power for 15 second increments, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth. Be sure not to overheat or the mixture will seize. Whisk in the vanilla, then whisk in both sugars. Beat in eggs, one at a time, beating well after each addition. Beat in milk.

Add the dry ingredients into the wet ingredients, and stir to combine - be sure not to over mix here!

Fold in the M&M's and milk chocolate chips, stirring until everything is just combined.

Scoop 1/4 cupfuls of the batter onto the prepared baking sheets. Bake one tray at a time, for 16 to 18 minutes, or until the edges are set and the tops are dark and shiny.

Press a few extra M&Ms and chocolate chips of the warm cookies right when they come out of the oven. Allow cookies to completely cool on the baking sheet before serving.

Notes

Recipe was updated on 7/18/2017.

Nutrition Facts

Serving Sizeone cookie

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

I made these the other day and they were SO GOOD. I didn’t have M&Ms though and I may have overbaked them, so they were a *little* cakey, but they were really moist and I’ll definitely be making them again 🙂 Thanks for the great recipe!

So happy to hear it, Eileen! A cakey cookie could also be from over mixing the batter. But these cookies are a little softer than typical cookies are, so the way they came out may have been completely normal 🙂

Hi Moli. I’m not sure why your cookies would spread out, although it sounds like maybe the batter needed an extra tablespoon or so of flour. The cookies should be quite thick, like in the photos. I’m happy to hear they were still delicious!

For this batter, I wouldn’t recommend it. The chocolate will seize if chilled, making it very hard to scoop. What you could try is scooping the batter onto a lined baking sheet, then freezing the scooped dough. Once they’re solid, transfer them into a freezer safe bag, and keep them in the freezer for up to 2 months. Then you can bake them when you’re ready. Just add a minute or two onto the bake time, since they’ll take a little longer baking from a frozen state. Full disclosure, I haven’t tried doing this myself, but I think it could work 😉

I followed this recipe to the T and it was a total disaster! A waste of time, energy and expensive ingredients. The dough is far too soft and all the cookies flowed into each other in the oven. However it tasted delicious., but not something one can serve to guests.

I made these today for my daughters lacrosse team and to say they were a hit is an understatement! These are delicious and so easy to make. I used M&M’s in their school colors. I never leave a comment but these were “the bomb” as my daughter said!

I made these today for my daughters lacrosse team and to say they were a hit is an understatement! These are delicious and so easy to make. I used M&M’s in their school colors. I never leave a comment but these were “the bomb” as my daughter said!

A 1/4 of a cup seems like a big cookie. Have you ever use the medium cookie scoop? I have a bunch of people coming over and was wondering if I could make them smaller or if that would just ruin everything?

My chocolate chips seized when I melted them with the butter in the microwave. Is there any way to avoid this?? Is it less likely to happen when melting on the stovetop? And is there any way to salvage the seized chocolate? I hate to just throw it out!

I had the same problem. I finally melted the chocolate and butter separately and then mixed them into the batter. It’s a very yummy recipe, but the author needs to make this point clear because if you don’t do it perfectly (grate your chocolate and add very small bits of butter) it will seize every time.

When melting chocolate, you must make sure everything it comes into contact with is COMPLETELY dry. Not one drop of water in the bowl, saucepan, or spatula must be present. I do not like melting in a microwave. Chocolate is very sensitive and will also seize up if heated too high. My method: put chocolate (and butter, if called for) into a bowl and place on top of a pot that has recently boiled water in it (but off the heat). Leave it alone for a good 15 minutes (depending on how much you are trying to melt) then stir gently. Take bowl off pot and dry bottom of bowl. Never put a lid on melting chocolate — the condensation (water!) may drip into it, ruining it.

I agree! I never have luck with melting mine in the microwave as mine only works on one temp and its not low enough. I tried it again tonight thinking the butter would help, but no… it seized up again. I

I actually just used the seized chocolate (which is kind of fudge-like) and it still tasted great and the cookies turned out fine. But yeah, you really can’t melt them together in a microwave like the author suggests without them seizing…

I assume you meant to say that you can’t get brown sugar very easily where you are. A good tip to remember if you need brown sugar but only have white sugar in the house — you can substitute with white sugar + molasses. For every cup of white sugar, add 2 tablespoons of molasses. So, for this recipe, it means just adding approx. half tablespoon to your white sugar. Of course, this means that you need to have molasses in your house!

I have made these two times and they are so good. Both times I have made them with peanut butter M&M’s. I love that it doesn’t need to be chilled yet still produces a thick, chewy cookie. I am planning to make a double or triple batch for my birthday party because I have 3 bags of M&M’s laying around from Christmas. Thanks for this amazingly rich cookie recipe!

Just made a batch and these are amazing!! I did the first tray using the 1/4 cup measure as instructed and have a batch in the oven now using 2 tablespoons of batter (1/8 cup) to make smaller cookies. They are AMAZING!!! My husband and I just split one of the large ones. MMMmmm…

Wow! I was a bit dubious about making these as I thought the batter would be too wet and I’d end up with flat cookies, especially after reading some of the comments too.
But I’m so glad to say that this didn’t happen and they were a big hit with the whole family (oh no I can’t stop eating them!!)
I didn’t use a quarter cup however to scoop onto a tray, I used a desert spoon as battery was very sticky.
These will be made again and again as they are my new favourite recipe
thank you

i made these cookies right now, followed the recipe to the T…only thing i did differently was to chill the dough for a while since that helps with getting thicker cookies and less spreading, but they still turned out so thin, spread all over and not at all thick or roundish 🙁

I made these cookies for a work function and they were DEVOURED. I bake a lot, and these cookies quickly ranked in my top 3 most delicious cookies of ALL TIME. I have never left a comment on any blog ever, but this recipe is just INCREDIBLE! I do have a question though: how many cookies does this typically yield? 12 large cookies? Last time I THINK I doubled the recipe and made them slightly smaller but I can’t remember.. also, when I doubled the recipe the last few batches were staying tall and not spreading at all, I’m guessing because the dough was cooling and sort of firming up on the counter in between batches? Should I create one dough recipe exactly as written, bake the cookies, then make another batch of dough in order to avoid this? Thank you for your time and your DELICIOUS recipe

I never leave comments. But I made these after reading all of the comments and they came out wonderful! I modified mine quite a bit. I used unsweetened dark chocolate over stoptop with sugar and butter. I had no baking powder so I used cream of tarter and baking soda. I also used slightly more flour and unsweetened cashew milk because we don’t drink milk. I also used vegan butter. I can easily modify this into a dairy free cookie if I used some enjoy life chips instead of ‘m&m’s. I felt it was necessary to post my outcome because I modified this a bit. Hope my comment helps others with their questions. Thank you for sharing the recipe.

I love these cookies but today I noticed immediately that the recipe has changed. I have not tried this new recipe but found my print screens of the old one to use because to me they are perfect. I just want to know why the recipe is now so different and why it was not put in a new post or why we were not told it was updated. I’m sure the new recipe is good but I have no need to change anything as they are great as is!

Hi Elisha. First of all, let me just say I’m so happy you’re a fan of these cookies! They’re one of my favorites, too! The recipe hasn’t been changed so much as rewritten and slightly adapted to make it more user friendly, as a lot of other readers were struggling with the chocolate step. It’s my goal as a blogger, and recipe developer, to create delicious recipes that everyone can easily make, so I’m always looking for ways to improve on new and old recipes.There is a note in the “notes section” of the recipe stating it has been updated. If that’s not showing up on your end, please let me know! If you have any other questions, I’m here to help. Wishing you happy baking 🙂

I made these cookies last night with my nephew as he LOVES M&Ms. First of all, let me start by saying THANK YOU!! these cookies are just amazing!! I didn’t expect to love them as much as I did because I’m not a huge fan of M&Ms, but I did and so did every other member of my family. I have a small comment though if I may! the ingredients listed both semi-sweet and milk chocolate chips so when I read the third step under the instructions I mixed both types of chocolate chips with the butter but then when I got to the fifth step, I was a bit confused as it says “fold in the M&Ms and milk chocolate chips” and I had already melted the milk chocolate chips in the third step, so I just continued with folding the M&Ms and it still turned out fabulous :). So if you can clarify that a bit more, I would be immensely grateful!

Ok I’m stumped. Mine didn’t spread at all! They were just thick globs of batter that were majorly disappointing. Made exactly as listed in the recipe ‍♀️
Luckily I just made them for my kids so they didn’t complain because, sugar, but these definitely did not work for me 🙁

Man are these good. They didn’t come out as round and pretty as yours and I am pretty sure it had to do with the chocolate chips stiffening up. Regardless, they are amazing.
I didn’t microwave the chips and butter. I used the glass bowl over recently boiling water. It took longer than I expected to melt and I didn’t get a real smooth “liquid” until I added vanilla and eggs and milk. Is that normal?
YUM!

These. Were. Amazing. I was in the mood for a sweet treat on Sunday and wanted to try something new. I have had these pinned for a couple years now but haven’t made them because every time I truly something new, my husband tells me he prefers chocolate chip cookies and I should stop trying to be fancy :).

I texted him a screen shot of these cookies and he practically demanded that I make them immediately, since they look so good.

These are seriously some of the best cookies I’ve ever made. My husband could barely wait for them to cool before eating one, and he has officially declared they should be a part of the normal baking rotation.

Oh my lord!!. I consider these cookies food porn, LOL. I have not made these yet but I have looked at the reviews and they are mixed some people are saying they’re too thin and they didn’t spread and other people saying they came out great. I am going to try and I will let you know.

My husband found this recipe and I just made them. Omg they are so rich and chewy. My batter before I put the m&ms in didn’t not look your picture so I was worried but they still came out great. My batter was way thicker so I don’t know what might have happended but I’m just glad they didn’t come out runny like some people said. Mine didn’t have the shiny tops and mine were a little more cake like but my husband’s approves so it’s okay.

Thank you for the recipe! I am going to try to make these tonight for the teachers at my daughter’s school! Quick question – does the recipe really only call for 2T of butter?? Is this because there is enough fat from all of the chocolate so the “typical” amount of butter needed for cookies is not necessary?

Here’s my take, after reading all he responses to this recipe. I debated whether to attempt it or, not. I was afraid how it would turn out. I carefully measured everything out adding the extra Tbs of flour and decide to go with the double boiler method in melting the chocolate. I added melted butter, then the chips to the pot left after (I only had milk chocolate chips a lot of baking). I used slightly drying brown sugar (I’d left it covered in the fridge because, I decided to wait till the next day). I My daughter was helping me and we had a little problem adding the eggs! (that’s another story!). We used the red and green Reese’s PB M&M’s. The batter wasn’t runny or, thick so much as it was wanting to stick to my fingers and spoon. I used a reg. tsp, and formed small, about 1/2 $ size dobs of batter on the tray’s, this took a while! I got 3 doz. cookies which were slightly more “cooie-ish”. They were easy to get off the trays after about 10mins. My daughter say they had a little chewyness to them and loved them.We gave them as part of our Christmas cookie assortment.

Hi! I’m a bit of a mess right now, quite a few doubts, when you say melt the chocolate chips with the butter you mean the semi-sweet ones and then to add the others with the m&m right? Also, I’m not from the US so we don’t use cups here, I found all the measurements in grams but the ones of the chocolate chips, do you know how can I measure it? Thank you! Hope you answer I’m gonna try and make them for my birthday party tomorrow!

Wow. I made these cookies and omg, they are so dang good, holy crap. There were a few notes I had though.
1. I’m not sure what the original poster was talking about when she wrote that this dough is thinner than other cookie doughs. I didn’t have that problem at all, in fact it came out very thick and I followed the recipe.
2. Scooping the cookies with 1/4 cup measuring cup turned out huge. Nothing wrong with that if that’s what you want, but for the second batch I measured with an 1/8 cup scoop and I overfilled it a bit and that was perfect.
3. Pressing the m&ms into the cookies after they baked was just not possible for me, they didn’t stick at all and I just ended up crushing the cookies. It worked much better when I pressed them into the dough before baking.
I baked these cookies for other people and now I’m having a hard time not eating them all, they are AMAZING. Seriously. If you’re looking for a good cookie recipe, here it is.

I made these last night came out amazing, boyfriend really likes them! I followed exactly and they came out great. One thing I would say would be the batter was thick when I scooped it, not thin at all and there wasn’t a need to press in more candies when they came out, they’re already loaded. Super yummy and worth the time!

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.